Recipe Corner: Pumpkin recipes for family

By Ginger Isham

Adding pumpkin to Sloppy Joes is not a new idea, as this recipe comes from a 2001 cookbook, “The Best of Country Cooking.”

Pumpkin Sloppy Joes

2 pounds of ground beef

1 onion, chopped

1 cup ketchup

1/2 cup tomato juice

1 teaspoon chili powder

pinch of salt

1/4 teaspoon EACH cloves, nutmeg, pepper

2 cups canned pumpkin

Cook beef and onion in skillet. Add ketchup, tomato juice, chili powder, salt and spices. Mix well and bring to a boil. Stir in pumpkin. Reduce heat and simmer for about 20 minutes. Serve over warmed or toasted hamburger buns with slices of dill pickles.

Frosted Pumpkin Muffins

This recipe comes from a muffin cookbook I received from a group of special friends a few years ago.

1 cup flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon EACH cinnamon, nutmeg

pinch of salt

1/4 cup butter (may use oil)

1 beaten egg

1/2 cup canned pumpkin

1/2 cup evaporated milk

1/2 cup raisins (I prefer the light raisins)

Combine dry ingredients and cut in butter till looks like cornmeal. Combine rest of ingredients and add to dry ingredients and mix just until all are moistened. Spoon into greased muffin pan, about 2/3 full. Bake at 400 degrees for 15-18 minutes. Makes a dozen muffins. Frost with your favorite cream cheese icing or add whole walnuts or pecans and/or chocolate chips to tops of muffins for a face before baking.

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.